Characteristics Of Food Sweeteners

Sweeteners refer to food additives that impart sweetness to food or feed. There are many types of sweeteners, which can be divided into natural sweeteners and artificially synthesized sweeteners according to their sources; According to their nutritional value, they are divided into nutritional sweeteners and non nutritional sweeteners; According to their chemical structure and properties, they are divided into sugar and non sugar sweeteners.
The ideal sweetener should have the following characteristics: ① high safety; ② Good taste buds; ③ High stability; ④ Good water solubility; ⑤ Lower prices. The main sweeteners used in the world include: ① Functional monosaccharides such as high fructose syrup, crystalline fructose, L-sugar, etc.; ② Functional oligosaccharides: isomaltulose, lactulose, raffinose, soy oligosaccharides, oligofructose, oligolactulose, oligolactose, oligoisomaltulose, etc Polyols: erythritol, xylitol, sorbitol, mannitol, maltitol, isomaltitol, hydrogenated starch hydrolysate, etc Glycosides: Stevioside, Stevioside, Dihydrochalcone, Glycyrrhizin, etc Dipeptides: Sweetener (Aspartame), Aleutide, etc.; ⑥ Proteins: Somatine, Monelin, Kiwi, etc.; ⑦ Sucrose derivatives: sucralose (also known as saccharin), etc Artificial sweeteners: saccharin, saccharin, acesulfame, etc Compound sweeteners: Golden Baby Sweetener, Protein Sugar, Healthy Sugar, Tolerant Sweet, Sweet Treasure, etc.